Amazing one-bowl gluten-free chocolate and beetroot cake recipe. It’s delicious, very moist from the beet, and with a rich chocolate flavor. It comes together very quickly!
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About this recipe
This GF chocolate beetroot cake is very easy to make and it’s delicious, it will surprise you! Very similar to this recipe of chocolate beet muffins (with a brown sugar crumb topping that take them to a next level).
This recipe calls for grated raw beetroot, which gives moisture, and full of chocolate chunks, besides cocoa powder, to make it more chocolaty!
The main flours of the cake are buckwheat flour and corn starch. The cake takes oil and no butter.
Ingredients:
The main ingredients of the recipe are:
- Grated Raw Beetroot: this recipe calls for fresh beetroot. Don’t use canned.
- Buckwheat flour: gives texture and a special flavor.
- Baking powder: be sure it is gluten-free. Leaving agent.
- Oil: sunflower oil but coconut oil should work well.
- Cocoa Powder: unsweetened cocoa powder.
- Vanilla extract: add flavor.
- Eggs: room temperature eggs are better.
- Salt: enhance flavors.
- Brown sugar: you can also use white granulated sugar but check the amount.
- Chocolate chunks: optional.
Steps
Preheat oven to 350°F (180°C).
Lightly grease the bottom and sides of a loaf pan or line with parchment paper. I used a loaf pan 9×5-inch. Set aside.
In a large bowl mix oil with sugar. Add the eggs, one by one, mixing well after each addition, the grated beetroot and vanilla extract. Mix well.
Finally add the corn starch, buckwheat flour, baking powder, salt, cocoa powder, and chocolate chunks. Mix until well incorporated. You can also place the chocolate chunks on the top of the loaf cake when it is almost cooked.
Pour the mixture into the prepared pan.
Bake for 45/50 minutes or until cooked. Keep in mind that all ovens are different. To know if it’s ready insert a toothpick into the center of the cake, it should come out clean, with no streaks of batter.
Let cool before removing.
Storing
Store the loaf cake at room temperature for up to 3 days or refrigerate for up to 5 days.
You can freeze it for up to 3 months, it’s better to slice it up before freezing so you don’t need to defrost the entire loaf cake.
Variations:
- Flour: replace buckwheat flour with brown rice flour.
- Oil: replace sunflower oil with coconut oil.
- Topping: top the loaf cake with cream cheese frosting or chocolate chunks.
For more related recipes
Gluten-Free Chocolate and Beetroot Cake
Ingredients
- ½ cup sunflower oil
- 1 cup brown sugar
- 2 eggs room temperature
- 2 cup grated raw beetroot (150gr)
- 1 teaspoon vanilla extract
- ¾ cup cornstarch
- ½ cup buckwheat flour
- 2 teaspoon baking powder
- 2 tbsp cocoa powder
- Pinch of salt
- Chocolate chunks
Instructions
- Preheat the oven to 350°F (180°C).
- Lightly grease the bottom and sides of a loaf pan or line with parchment paper. I used a loaf pan 9×5-inch. Set aside.
- In a large bowl mix oil with sugar. Add the eggs, one by one, mixing well after each addition, the grated beetroot, and vanilla extract. Mix well.
- Finally add the corn starch, buckwheat flour, baking powder, cocoa powder, salt, and chocolate chunks. Mix until well incorporated. You can also place the chocolate chunks on the top of the cake when it is almost cooked.
- Pour the mixture into the prepared pan.
- Bake for 45/50 minutes or until cooked. Keep in mind that all ovens are different. To know if it's ready insert a toothpick into the center of the cake, it should come out clean, with no streaks of batter.
- Let cool before removing.
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